Satay Garlic Chicken

This Satay Garlic Chicken combines nuttiness with garlic, chili, coriander and the creaminess from coconut milk to make a tasty satay sauce for this chicken recipe. Almond nut butter has been used in this recipe but you can easily use other nut butter of choice or make this a nut free satay by using sunflower butter. This recipe uses chicken thighs which tend to be cheaper than most cuts of chicken to make this a budget friendly dish. Chicken thighs are tasty as well. The chicken thighs in this recipe can also be substituted with other chicken cuts.

Satay Garlic Chicken Recipe

Ingredients

Servings

2 to 4

4 or more butterflied chicken drumsticks, 1 cup broth or stock of choice, about 150 ml coconut milk, 1 heaped tablespoon or a bit more nut butter of choice, 3 to 4 large cloves chopped garlic, 1 medium grated tomato, a pinch of paprika, half a teaspoon or more dried chili, pinch of turmeric, half a teaspoon dried coriander or other herb of choice, salt to taste, 1 or 2 tablespoons cooking oil or fat of choice.

Butterfly The Drumsticks

To butterfly the chicken drumsticks simply cut using a knife along the bone from the thicker part to the chicken leg end. Separate the meat from the bone and fillet along sideways on both sides.

Cooking The Chicken

In a pan at medium heat heat up your cooking fat fat of choice and add the chicken skin side down first.

Fry the chicken until golden brown for about 10 minutes then turn it over to the other side and leave it cook for a further 8 to 10 minutes.

Once the chicken is cooked, take it off the pan and set it aside.

If your chicken was fatty and you have too much oil in the pan tip some of it out and leave about 2 tablespoons worth.

Add garlic to the fat and cook for about a minute then add the grated tomatoes.

Cook for about 3 to 4 minutes until tomatoes start to look cooked.

Add the nut butter and mix in very well and add the chicken stock.

Add chili, coriander, turmeric, paprika and a bit of salt and bring to a simmer.

Once the sauce starts to simmer add the coconut milk and mix very well. Taste and season accordingly. Add more chili, nut butter, salt or herbs if needed and then add the chicken ensuring it’s covered with sauce.

Lower the heat and bring to a simmer and cook and reduce the sauce to your preferred consistency.

Leave it cool down and the flavors to infuse on each other a bit before serving.